Composite coagulant for preparing tofu pudding and preparation method and application thereof

Abstract

The invention discloses a composite coagulant for preparing tofu pudding and a preparation method and an application thereof. The composite coagulant includes the raw materials of magnesium chloride,glucono-delta-lactone, sodium bicarbonate and a TG enzyme. MgCl2 plays an ion neutralization role in formation of tofu pudding and forms tofu curd having a three-dimensional reticular structure. Glucolactone cannot be used as a coagulant, but is decomposed into gluconic acid. By reducing the pH value of soybean milk, protons are released from the soybean milk, negatively charged groups carried onthe surface of denatured soybean protein are reduced, and the electrostatic repulsion between protein molecules is weakened, so that the molecules continuously get closer, and the proteins are coagulated. When glucono-delta-lactone is dissolved in the soybean milk, glucono-delta-lactone can be hydrolyzed to hydrogen ions, and the hydrogen ions and sodium bicarbonate are subjected to a reaction toproduce CO2; in the process of tofu pudding solidification, CO2 is encapsulated in the tofu pudding gel with the three-dimensional reticular structure to form pores, so that a honeycomb shape of a newproduct of the Tofu pudding appears, and the product floats and is easy to fish for eating in a boiling process.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a composite coagulant for making bean curd and its preparation method and application. Background technique [0002] Douhua is a traditional bean food that is delicious and widely favored by everyone. Bean curd is a gel product with a three-dimensional network structure formed by the combination of soybean proteins under the action of a coagulant. It is rich in natural plant protein and unsaturated fatty acids, and is the main source of human high-quality protein. Beancurd is also often seen in shabu-shabu. [0003] Bean curd is a high-quality vegetable protein food, which is a gel product with a three-dimensional network structure formed by the combination of soybean protein under the action of a coagulant. Coagulant is an indispensable chemical substance in the production of bean curd. When the soybean protein concentration in the soybean milk is lower than 10%. On...

AI Technical Summary

Problems solved by technology

The tofu made of lactone is fine and smooth, the quality is better, the texture is smooth and refreshing, the elasticity is large, and the water holding capacity is good, but the taste is bland and soft, so it is not suitable for frying

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